Thanksgiving day, our tables is adorned with a fancy table cloth, Dips and chips, crackers and cheese and some sliced veggies for any one dropping by or arriving early. This year we are adding a new tidbit. Spiced Pecans.
4 cups pecan halves
3 tablespoons unsalted butter, milted
¼cup firmly packed light brown sugar
1 teaspoon ground ancho chili powder
¾ teaspoon smoked paprika
½ teaspoon kosher salt
Preheat a 12" or 14" dutch oven over 14 to 18 charcoals with lid in place but no charcoal on it. When oven is hot add butter and pecans, stir to mix well. Stir in brown sugar. Mix well. Add remaining ingredients and stir to combine every thing. Place lid on top and bake 4 or 5 minutes. Remove lid and stir. Replace lid and bake 4 or 5 minutes more. Test one for doneness. Bake a few minutes more if needed. Let cool completely before serving.
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